What intrigued me about this recipe is the cheese sauce. Most other recipes I’ve tried in the past call for slices of provolone cheese that’s used in the sandwich. A sauce just put the sandwich over the top in a messy, cheesy, delicious way. So now with this cheese sauce, I have a few other recipes to use it in – Philly Cheesesteak Nachoes, anyone?!
Philly Cheesesteaks
recipe adapted from Bobby Flay
2 to 2 1/2 pound strip loin, trimmed
Olive oil
Salt and freshly ground black pepper
Garlic powder to taste
Soft hoagie rolls, split 3/4 open {or Gluten free sub rolls}
Provolone Sauce, recipe follows
Optional toppings:
Sauteed Mushrooms
Thinly sliced red onions
Thinly sliced bell peppers
Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt, pepper and garlic powder. Cook for 45 to 60 seconds per side.
Meanwhile, toast the roll if desired in the oven to your preference.
Place a few slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with a few more slices of meat along with {optional} mushrooms, onions, and peppers.
1 tablespoon unsalted butter
1 tablespoon all-purpose flour (or gluten free flour blend)
2 cups whole milk, heated
1 cup grated aged provolone cheese
1/4 cup grated Parmigiano-Reggiano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
I'm from Philadelphia and, while this isn't like a cheesesteak I can pick up at Pat's or Geno's, I am craving this so badly! That cheese sauce… it looks divine!!!
I made these tonight and they were ahhhh-mazing! my husband even commented that if he ate them every week, he'd die a happy man 🙂